Burnt Basque Cheesecake
This Burnt Basque Cheesecake is a crustless wonder with a deeply caramelized exterior and a creamy, custardy interior. It’s incredibly easy to make and delivers a sophisticated dessert with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Ingredients
Scale
- 24 ounces (680g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 5 large eggs
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons (15g) all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to extend several inches above the rim.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the heavy cream, vanilla extract, and salt until well combined.
- Sift in the flour and mix until just combined. Do not overmix.
- Pour the batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the top is deeply browned and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Let the cheesecake cool completely in the pan at room temperature, then refrigerate for at least 4 hours before serving.
- Carefully remove the cheesecake from the pan, peel away the parchment paper, and serve.
Notes
Serve the cheesecake chilled or at room temperature. A dusting of powdered sugar is optional, but not necessary. Enjoy!
Find it online: https://delilita.com/burnt-basque-cheesecake/